APPLE AND HONEY BREAD PUDDING
PEAR AND CRANBERRY TURNOVERS
Symbolizing hopes for a sweet year ahead, the apples and honey in this delectable dessert make it perfect for Rosh Hashanah.
PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR + CHILLING TIME – SERVINGS 12
1 loaf challah bread 2 Honeycrisp apples 2 tbsp butter ¼ cup packed light brown sugar 2 cups whole milk
5 large eggs ¼ cup honey ¼ tsp ground nutmeg ¼ cup caramel sauce Vanilla ice cream, for serving (optional)
STEP 1 Grease a 3-qt baking dish. Cut the challah bread into ½-inch-thick slices. Core and slice the apples. STEP 2 In a nonstick skillet, melt the butter on medium. Add apples and the brown sugar. Cook
4–5 min., until apples begin to soften, stirring often. Let cool. STEP 3 Meanwhile, in a large bowl, whisk the milk, eggs, honey, nutmeg, and pinch of salt. Layer challah slices and apple mixture in baking dish, overlapping slices slightly. Pour any juices from apples on top. Pour milk mixture over bread, and gently press down on bread to soak. Cover with plastic and refrigerate 4 hours or overnight. STEP 4 Preheat oven to 375°F. Uncover and bake 40 min., until custard is set. Cool slightly, then drizzle with caramel sauce. Serve with ice cream, if desired.
Per serving: 297 calories, 9g fat, 4g saturated fat, 133mg cholesterol, 209mg sodium, 45g carbohydrate, 2g fiber, 23g sugar, 10g protein
Great for dessert or breakfast, these pastries get a dash of tartness from dried cranberries to balance out the sweetness of ripe fall pears.
PREP TIME 15 MIN. – COOK TIME 20 MIN. READY IN 35 MIN. – SERVINGS 8
Challah
This tender bread has a touch of sweetness that makes it ideal for brunch meals like French toast and bread pudding.
¼ cup pecans 2 ripe Anjou or Bartlett pears 3 tbsp dried cranberries 3 tbsp granulated sugar
1 (17.3 oz) pkg frozen puff pastry sheets, thawed 1 large egg, beaten 3 tbsp sanding or raw sugar
Turbinado sugar
Raw cane turbinado sugar is minimally
processed, so it has larger crystals and a golden color (from sugar cane’s natural molasses).
STEP 1 Preheat oven to 400°F. Line a large baking sheet with parchment. STEP 2 Finely chop the pecans. Peel, core, and finely chop the pears. Add to a large bowl, along with the pecans, cranberries, and granulated sugar. Toss to combine. STEP 3 Unfold and cut each pastry sheet into 4 squares. Spoon 3 rounded tbsp of filling onto centers of pastry squares. Fold 1 corner across to opposite corner to create triangle. Press and pinch edges to seal tightly. Arrange on lined baking sheet. Brush tops with the egg. Sprinkle with the sanding sugar. STEP 4 Bake 18–20 min., until golden brown. Cool on wire rack. Serve warm or at room temperature.
Per serving: 460 calories, 27g fat, 6g saturated fat, 32mg cholesterol, 166mg sodium, 52g carbohydrate, 3g fiber, 20g sugar, 6g protein
70 October 2019 |
www.savoryonline.com
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